Rossana Pennazio

Dr. Rossana Pennazio

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Academic Career Length

3Years (2024-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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4 June 2024 in Gastronomy
Verified
Journal Article
Open access
PDF file
RPRossana Pennazio
Rossana Pennazio
ARAlessia Ruga
Alessia Ruga
Enrico FerreroEnrico Ferrero
Enrico Ferrero
Bettelmatt cheese, a cherished Italian culinary gem hailing from the picturesque Val d’Ossola region, is deeply intertwined with its natural environment. This article explores the intricate relationship between the organoleptic attributes of Bettelmatt cheese and the challenges posed by climate change. The sensory qualities of this cheese, including its flavor profile, texture, and aroma, are profoundly influenced by the alpine pastures where the cows graze, the unique terroir, and the traditional production methods. However, as climate change continues to impact ecosystems and weather patterns, it raises questions about the resilience and adaptability of this traditional cheese. In addition to these challenges, the article studies, also through producers’ testimonies, the rules in order to protect this cheese, which is crucial for food and gastronomic sciences.
23 February 2024 in Preprints.org
Verified
Preprint
Open access
PDF file
RPRossana Pennazio
Rossana Pennazio
ARAlessia Ruga
Alessia Ruga
Enrico FerreroEnrico Ferrero
Enrico Ferrero
Bettelmatt cheese, a cherished Italian culinary gem hailing from the picturesque Val d'Ossola region, is deeply intertwined with its natural environment. This article explores the intricate relationship between the organoleptic attributes of Bettelmatt cheese and the challenges posed by climate change. The sensory qualities of this cheese, including its flavor profile, texture, and aroma, are profoundly influenced by the alpine pastures where the cows graze, the unique terroir, and the traditional production methods. However, as climate change continues to impact ecosystems and weather patterns, it raises questions about the resilience and adaptability of this traditional cheese. In addition to these challenges, the article would like to explore the complexities of regulation and protection of this cheese, crucial for food and gastronomic sciences.
25 December 2024 in Preprints.org
Verified
Preprint
Open access
PDF file
AGAnnalisa Givonetti
Annalisa Givonetti
RPRossana Pennazio
Rossana Pennazio
MCMaria Cavaletto
Maria Cavaletto
The milk fat globule membrane (MFGM) surrounds and protects the fat globules present in milk. The addition of MFGM to infant formula has gained recognition as a means to enhance its nutritional profile. MFGM is rich in bioactive components such as phospholipids, glycoproteins, and enzymes, which are believed to support various aspects of infant development. Studies suggest that MFGM supplementation in formula may contribute to improved neurocognitive development. The incorporation of MFGM in infant formulas is an area of ongoing research and development to provide optimal nutrition for infants who are not exclusively breastfed. The European Food Safety Authority (EFSA) and the Food and Agriculture Organization of the United Nations (FAO) provide guidelines for the essential composition of infant formula and the food-safety of milk and milk products. To elucidate the mechanisms by which MFGM contributes to neurocognitive development, the review highlights the metabolic pathways in the brain and brain gut-axis of the newborn and their correlation with MFGM.